Two lines, each sold whole, half or quarter
Pick one when you orderWagyu (100%), grain-finished
Sold whole, half or quarter (25% of a whole), cut and wrapped to your list. Guaranteed BMS 5–6 minimum; higher grades as animals are available.
Brahman × Beefmaster (50/50), grass-fed
Sold whole, half or quarter (25% of a whole), cut and wrapped to your list. Guaranteed BMS 5–6 minimum; higher grades as animals are available.
Both lines carry the same guarantee. Every carcass is guaranteed at marbling level 5–6 on the Japanese scale (BMS), and every animal is tested for injectable antibiotic residues.
Grades and prices
Quoted on confirmationBMS 5–6 is the guaranteed minimum on every carcass. We can move up or down the price spectrum by grade, as animals are available — higher grades are offered when an animal finishes at that level, so ask for availability. Prices are quoted when you order; a 50% deposit places the order, and the deposit request follows by LINE.
| Grade (BMS) | Availability | Whole | Half | Quarter |
|---|---|---|---|---|
| BMS 5–6 | guaranteed minimum | ฿800/kg | ฿800/kg | ฿800/kg |
| BMS 7–8 | ask for availability | up to ฿1,500/kg | up to ฿1,500/kg | up to ฿1,500/kg |
| BMS 9+ | ask for availability | up to ฿1,500/kg | up to ฿1,500/kg | up to ฿1,500/kg |
Prices updated: November 4, 2026. Where the two lines are priced differently, the order page shows the ladder for the line you choose.
Steaks
Cut to your thicknessTell us the thickness, the portion size and how many per pack. Some steaks share a primal — a rib section becomes ribeyes, a rib roast or tomahawks, not all three — so we confirm your list before cutting.
Ribeye
Bone-in or boneless, cut to the thickness you ask for.
Tenderloin (Filet)
The most tender muscle on the animal. Trimmed and tied to portion, or left whole.
Striploin (NY Strip)
Big-flavor strip steaks, perfect for grilling.
Tomahawk
Bone-in ribeye, rib bone left long. A table centerpiece.
T-Bone
The classic two-in-one: striploin and tenderloin separated by bone.
Hanger Steak
Butcher's cut. One per animal. Big flavor, marinade-friendly.
Flat Iron
From the shoulder. Underrated — tender and well-marbled.
Sirloin Steaks
Lean, big-flavor steak. Cut to your portion size.
Or leave a primal whole — ribeye roll, tenderloin or striploin — and break it yourself.
Roasts & Slow Cuts
Low and slowBone-in Rib Roast
A standing rib roast for the holiday table — tell us how many ribs.
Chuck Roast
Built for braising. Pot roast, beef stew, slow-cooked Sunday.
Short Ribs
English cut or Korean (flanken) cut. Marrow-rich, slow-cook gold.
Oxtail
Cross-cut. Phở, soup, or southern oxtail stew.
Beef Cheeks
Two cheeks per animal. A restaurant favorite for braising.
Brisket
For the smokerWhole Packer Brisket
Untrimmed packer, point and flat together.
Brisket Flat
Trimmed flat for smaller smokers. Even thickness.
Ground & Bones
No mystery scrapsWhatever you do not take as steaks and roasts comes back as ground beef from the trim of your own animal. Tell us the fat ratio and the pack size.
Ground Beef 80/20
Whole-muscle from chuck and brisket trim. The everyday burger.
Lean Ground 90/10
For meatballs, meat sauce, anything where leaner is preferred.
Bones & Marrow
Roasting bones, soup bones, marrow canoes.
Sausage & Hamburger Patties
OptionsSausage
Made from the trim of your order, as an option when you order.
Hamburger Patties
Pre-made patties from your ground beef, as an option when you order.
How to order
Whole, half or quarterChoose a line and a size online, tick your cuts, add your instructions and your details, and send the order on LINE. We confirm the price and send the 50% deposit request; your beef is cut and wrapped to your list, then collected or delivered by arrangement. We have no storefront. Prefer to talk first? Message us on LINE or Facebook, or email hello@thaibeef.com.